Baba's Chicken Rice Soup

Baba's Chicken Rice Soup

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Anita Schatz


I have to make this at least 3 times a month for my husband to keep him happy. It's great for cold and flu season, too.


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15 Min
50 Min
Stove Top


  • 2
    boneless, skinless chicken breasts
  • 1 stalk(s)
    celery with leaves chopped
  • 1
    large carrot, whole or chopped
  • 2-3 pinch
    large pinches of fresh parsley (dried is ok but not as good)
  • 1/4 c
    chopped yellow or white onion (optional)
  • 6-8
    chicken bouillon cubes (if using double bj's size, only 4)
  • 6 dash(es)
    ground black pepper
  • 1 c
    uncooked long grain white rice or 2 1/2 cups cooked rice) i prefer uncooked rice - it absorbs the flavors better.
  • 1 pinch
    saffron (optional)

How to Make Baba's Chicken Rice Soup


  1. Put everything but the rice in a large dutch oven and cover with about 2-3 inches of water.
  2. Bring to a fast boil, then down to a simmer. Boil about 15-25 minutes, depending on if the chicken was frozen or fresh. You want the chicken to be just about done.
  3. Remove chicken from pot while still simmering to plate and cut into small bite size pieces. Put back in pot.
  4. Remove carrot if you chose to cook it whole onto same plate and mash with fork and return to pot.
  5. If using cooked rice, skip this step and just add the rice without boiling any more. Bring back to a rolling boil and add uncooked rice. Stir constantly to keep from sticking to bottom of pot until rolling boil again. Set timer to 21-22 minutes.
  6. As with any soup, taste test and add seasoning and more water as needed.

Printable Recipe Card

About Baba's Chicken Rice Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Eastern European
Dietary Needs: Gluten-Free Low Fat Dairy Free
Other Tags: Quick & Easy Heirloom

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